Last month, Rosie did a little research on
the ubiquitous Vietnamese soup, pho.
For the how-to's on making this delicious broth,
please refer to my blog post,
I ended up with 6 quarts of indescribable flavors
and quite possibly the best broth I've tasted.
I pulled out a frozen quart today
for Middle Hawthorne and me.
I found another porterhouse hiding in the big freezer.
Trim off the fat.
Slice into strips.
Save the bones for the bone bag.
Make a marinade:
2 TB cornstarch
1 TB Tamari sauce
1 TB rice wine
Mix well.
Add in the strips, tossing by hand to coat.
Let marinate at least 20 minutes.
The only things left to do are:
1. Prepare the vegetables for the pho.
2. Heat up the broth to a bare simmer.
3. Sear the meat.
4. Ladle the broth into bowls.
5. Let your guests pick and choose the accompaniments.
My accoutrements:
Chopped bok choy and cilantro.
Sliced mushrooms and jalapenos.
Chopped scallion and red onion.
Minced dried hot pepper.
Matchstick radishes.
Don't forget thinly sliced lime.
Heat a tablespoon each oil and butter in your skillet
over high heat.
I like to use peanut oil,
since it has a higher smoke point.
When the oil is hot,
add in the meat.
If you notice the blue flame in the top left,
that's heating up the broth.
Bring it to a simmer.
No more.
I sprinkled about two teaspoons sugar
lightly over the meat.
Helps to caramelize it.
Smelling and looking good.
Add in the sliced mushrooms.
Cook a minute more and cut off heat.
I added the bok choy to the simmering broth.
Let it heat through for a minute,
then ladle pho into bowls.
I loaded everything into my bowl.
You have no idea how wonderful this is.
There are so many flavors
in every spoonful.
And there's a depth to the broth.
It's broth with character.
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